PAN SEARED GROUPER WITH CHEESY GRITS -CHEF BURGESS

Pan Seared Grouper with Cheesy Grits

15

Minutes Prep Time

45

Minutes Cook Time

2

Servings

GROUPER INGREDIENTS:

• 2 Grouper filets

• Kosher salt

• Olive oil

GROUPER INSTRUCTIONS:

1. Heat the pan to medium to high heat.

2. Coat the bottom of the pan with olive oil.

3. Season grouper filets with kosher salt.

4. Flip when the first side gets a nice golden-brown crust, and flip and then cook the other side. The grouper’s texture should be flaky and opaque in color when done.  

SMOKED CHEDDAR GRITS INGREDIENTS:

• 2 cups of stone-ground grits

• 8 cups of water

• ½ lbs. of butter

• ½ cup of heavy cream

• ¾ lbs. of grated smoked cheddar cheese

SMOKED CHEDDAR GRITS INSTRUCTIONS:

1. Bring 8 cups of water to a boil over high heat.

2. Wisk water in a circular motion and slowly rain in 2 cups of stone-ground grits while stirring to prevent clumping.

3. Simmer over medium heat with the lid on for 45 minutes.

4. When the grits reach the properly cooked consistency remove the heat.

5. Stir in ½ lbs. of butter until melted.

6. Stir in ½ cup of heavy cream.

7. Slowly mix in ¾ lbs. of grated smoked cheddar cheese.

TOMATO, CAPER, BUTTER SAUCE INGREDIENTS:

• ½ cup of grape or cherry tomatoes cut in half (you could use any type of tomato you choose, even canned San Marzano tomato)

• 4-5 slices of applewood smoked bacon (18/22 cut)

• ¼ cup of capers chopped

• 1/3 of a shallot

• ½ cup of heavy cream

• 3-4 tablespoons of white wine

• 2 tablespoons of butter

• Squeeze of lemon juice

• Olive oil

TOMATO, CAPER, BUTTER SAUCE INSTRUCTIONS

1. Heat pan over medium heat.

2. Prep tomatoes by cutting in half.

3. Chop bacon into small pieces.

4. Cover the bottom of a pan with a little bit of olive oil, bring to medium heat then add the bacon and render out the fat.

5. Pour out about ¼ cup of capers into a colander and rinse off brine with water, then chop.

6. Add tomatoes and shallot to the pan with the bacon, stir.

7. Add a couple tablespoons of white wine to the sauce, no more than ¼ cup.

8. Then add the chopped capers and mix well.

9. Then add ½ cup of heavy cream.

10. Let the sauce reduce for about 15-20 minutes.

11. When the liquid has reduced add a squeeze of lemon, and 2 tablespoons of butter and remove from heat allowing the residual heat to melt the butter into the sauce.

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

ROASTED RIBEYE WITH CHIMICHURRI-CHEF BURGESS

Roasted Ribeye with Roasted Fresno Chimichurri over Grilled Toast Points

20

Minutes Prep Time

5

Minutes Cook Time

2

Servings

RIBEYE INGREDIENTS:

• 2 cuts of Spinalis Ribeye (Spinalis is the most flavorful, marbled, tender part of a ribeye steak)

• Kosher salt and pepper for seasoning

• Olive oil

RIBEYE INSTRUCTIONS:

1.       Drizzle the steaks with olive oil.

2.       Heat up a grill pan over high heat.  

3.       Season the steak with kosher salt and black pepper.  

4.       When grill pan is very hot place steaks on the pan to cook.  

5.       Cook for about 5 minutes, evenly on both sides until medium-rare.

6.       Remove from grill pan, let it rest for a few minutes and then slice against the grain.  

TOAST INGREDIENTS:

• 1 fresh baguette sliced on the diagonal

• Olive oil

TOAST POINTS INSTRUCTIONS:

1. Cut baguette diagonally into slices.

2. Drizzle slices with olive oil.

3. Place on the grill pan with the steaks, flip when you can see grill marks.4

4. Remove from grill when both sides are toasted.

ROASTED CHIMICHURRI INGREDIENTS:

• 2 Fresno peppers

• 1/3 of a shallot diced

• 1 clove of garlic

• 1 bunch of fresh cilantro

• ½ cup of olive oil

• 2-3 tablespoons of red wine vinegar

• Fresh grated parmesan for garnish

ROASTED CHIMICHURRI SAUCE:

1. Finely dice 1/3 of a shallot.

2. Roast 2 Fresno chili peppers directly on the flame of the gas burner until the skin is evenly charred.

3. Rinse and dry the fresh cilantro and then roughly chop.

4. Put cilantro and shallots into a burr mixer or food processor.

5. Crush the clove of garlic and add to the mixer.

6. Once skin of the peppers is evenly charred and peppers are fragrant, remove them from the flame and place in a dry place where they can be covered with a towel to steam for a minute or two, this will make it easier to peel the skin from the pepper.

7. Remove the towel after peppers have steamed, destem the peppers and use the knife blade to scrape the charred skin from the pepper.

8. You can remove the seeds of the pepper if you prefer a milder sauce or leave them in for a spicier sauce.

9. Roughly chop the flesh from the peppers and add them to the mixer or food processor.

10. Pour ½ cup of olive oil, a couple table spoons of red wine vinegar, and a dash of salt and pepper to the mixer.

11. Pulse blend the ingredients. You do not want the sauce to be too loose or like paste, stop midway between. Ideally you still want to see pieces of cilantro, shallots, etc.

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

ARROZ CON POLLO-CHEF PIEROLA

Tampa Arroz con Pollo

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS:

• 3 1/2 LB One Chicken, cut into 10 Pieces

• Kosher Salt and Freshly Ground Pepper to taste

• 1 TSP Ground Cumin

• 2 TSPS Chopped Fresh Oregano or TSP dried, crumbled

• 12 Green olives stuffed with Pimentos

• 3 Chorizo Sausage links, sliced into coins

• 1 Red Pepper, cored, seeded and brunoised

• 1 Large Yellow Pepper, cored, seeded and brunoised

• 1 Large Jalapeno Pepper, cored, seeded and brunoised

• 4 Ripe Plum Tomatoes, peeled and cut into small cubes

• 4 CUPS fresh chicken stock or canned chicken broth

• 1/2 CUP Finely Chopped Onion

• 1 TBSP Finely Chopped Garlic

• 1 1/2 CUPS Canned Crushed Tomatoes

• 1 TSP Saffron Threads

• 2 Bay Leaves

• 2 CUPS Converted Rice

• 2 TBSPS Olive Oil

• 9 Oz One Package Frozen Green Peas

• 6 1/2 OZ One Can Piquillo Peppers cut into 8 long strips

• 4 TBSPS Coarsely Chopped Fresh Coriander or Parsley

• 1 Plantain, sliced on the Bias oil for frying

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

CORN CRUSTED CATFISH CHEF PIEROLA

Apalachicola Sweet & Spicy Corn Crusted Catfish

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS CORN CRUSTED CATFISH:

• 2 Cleaned Catfish Fillets

• 1/2 CUP All-Purpose Flour

• 1 CUP All-Purpose Flour

• 1/2 CUP Yellow Cornmeal

• 1/2 CUP Whole Milk

• 1 Egg

• 1 TBSP Chipotle Adobo Pack

• 1 TBSP Light Brown Sugar

• 1/5 TBSP Smoked Paprika

• 1/4 TBSP Cayenne Pepper

• 2 TBSPS Chopped Fresh Thyme

• 1 CUP Vegetable Oil or Preferred Frying Oil

• Salt and Pepper to taste

• Pickled Collard Greens

• Peanut Chile Bacon Butter Sauce

INGREDIENTS FOR PICKLED COLLARDS:

• 3 BUNCHES Collard Greens, Cleaned

• 1 CUP Thick Julienne Bacon

• 2 CUPS Thick Julienne Spanish Onion

• 1 QUART Apple Cider Vinegar

• 2 QUARTS Chicken or Vegetable Stock

• 1/4 CUP Dark Brown SUgar

• 3 Bay Leaves

• 3 Small Dice Jalapenos with Seeds and membrane removed

• Salt and Black Pepper to taste

• 2 TBSPS Tomato Paste

• 1 TBSP Crushed Red Pepper

• 2 TBSPS Garlic, minced

• Tabasco or preferred hot sauce to taste

INGREDIENTS FOR PEANUTS, CHILIES and BACON

• 1 TBSP Reserved Bacon Fat

• 2 Shallots, minced

• 2 Chile de Arbol, minced

• 1 Bay Leaf

• 1/2 Cup Dry White Wine

• 1 Thyme Sprig

• 6 Black Peppercorns

• Juice of one lemon

• 1 LB Butter cut into cubes

• 1/2 crushed roasted peanuts

• Reserved Crispy Bacon

• 1 Scallion cut on the Bias

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

MIAMI YELLOWTAIL SNAPPER - CHEF PIEROLA

Miami Yellowtail Snapper À La Francaise

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS YELLOWTAIL SNAPPER:

• 4-6 EA Yellowtail Snapper Filets, skinless and boneless

• Kosher Salt

• 1/2 CUP Butter

• 4 EA Eggs, scrambled

• 1/2 CUP Olive OIL

• White Pepper

• Flour for Dredging

• Brown butter Boniato

• Fruit and Herb salad

• Passionfruit

• Beurre Blanc

INGREDIENTS BROWN BUTTER BONIATO:

• 5 LBS Boniato, spelled and chopped

• 1 STICK Butter, softened

• 1 STICK Butter, browned in a pan

• 1/2 CUP Heavy Cream

• Kosher Salt

• White Pepper

INGREDIENTS PASSIONFRUIT BUERRE BLANC:

• 1 STICK Butter

• 1 T Mint

• 1 SPRIG Thyme

• 1 EA Shallot

• 1 EA Garlic clove

• 5 EA Black Peppercorns

• 6 oz Sauternes or White Wine

• 4 oz Passionfruit Puree

• Kosher Salt

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

CORN CHOWDER-CHEF PIEROLA

Corn Chowder

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS CORN CHOWDER:

• 15 Ears of Corn

• 1 QUART of Milk

• 1/2 QUART Heavy Cream

• 2 TSPS Garlic

• 1 TBSP Shallots

• 1/4 CUP White Wine

• 2 TSPS Espelette

• 2 EA Bay Leaf

• 2 Sprigs Thyme

• 1/2 CUP Bacon, cut into small dice

• 1 EA Brunoise Red Bell Pepper

• 1 EA Brunoise Green Bell Pepper

• 1 Small Brunoise Spanish Onion

• 1 BAG Littleneck Clams, washed thoroughly

• 2 PC Scallion Cut on a Bias

INGREDIENTS CORN FRITTERS:

• 2 Ears of Corn, cut off the cob

• 1 TSP Baking Powder

• 1 TSP Salt

• 1 CUP flour

• 1 TSP Melted Butter

• 2 Eggs

• 1/4 CUP Buttermilk

• Pinch of Garlic, minced

• 1 TSP Blackening Seasoning

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

AMELIA ISLAND LOW COUNTRY DUCK AND ANDOUILLE PURLOO-CHEF PIEROLA

Amelia Island Low Country Duck and Andouille Purloo

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS

• 1 EA Whole Duck, 4-5 lbs, Completely Thawed Out

• 2 CUPS Boiling Water

• Kosher Salt to Taste

• Black Pepper to Taste

• Paprika

• 4 CUPS Chicken Broth (32 oz)

• 6 EA Andouille Sausage Links

• ¼ TSP Dried Hot Red Pepper Flakes

• 1 EA Onion, Brunoised

• 3 EA Garlic Cloves, Minced

• 1 EA Yellow Bell Pepper, Brunoised

• 1 EA Red Bell Pepper, Brunoised

• 3 OZ Fresh Shitake Mushrooms, Stems Discarded and caps sliced ¼ inch thick

• 1 EA Fresh Habanero or Scotch Bonnet

• Chile, Minced

• 2 CUPS Carolina Gold Rice

• 2 TBSP Fresh Flat-Leaf Parsley, Chopped

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

SPINY LOBSTER CASSOULET-CHEF PIEROLA

Spiny Lobster Cassoulet

15

Minutes Prep Time

25

Minutes Cook Time

2 hours

Beans Cook Time

2

Servings

WATCH THE VIDEO TO SEE DETAILED INSTRUCTIONS ON HOW TO MAKE THIS DELICIOUS DISH!

INGREDIENTS YOU WILL NEED:

* Beans will need to soak overnight and then cook for 2 hours before ready to use in this recipe.

Watch the cooking class with Chef Pierola for detailed instructions on this inspired French Cassoulet.

CASSOULET

4 Spiny Lobster Tails, Split Down The Middle Into 8 Halves

8 Key West Pink Shrimp / U-12 Peeled & Deveined

8 Seafood Sausage Links

4 Cups Cassoulet Beans

2 Cups Stock / Vegetable

1 Cup Citrus Brioche Crumbs

½ Fennel Bulb, Brunoised

2 Garlic Cloves

1 Pepper / Red Bell

1 Pepper / Yellow Bell

1 Carrot, Brunoised

Shrimp & Lobster Dust

2 Tablespoon Parsley, Minced

1 Tablespoon Fresh Thyme Leaves

4 Oz Butter

2 Oz Olive Oil

CASSOULET BEANS

1 LB Beans / Navy

6 QTS Stock / Vegetable

2 OZ Juice / Tangerine

2 OZ Juice / Orange

1 Fennel Bulb

1 Carrot

2 Stalks Celery

1 Onion / Yellow Spanish

SEAFOOD SAUSAGE

3 LBS Combined Fish Scrap, Lobster and Rock Shrimp

4 EA Egg Whites

1 EA Peppers/Red Bell

1 EA Peppers/Yellow Bell

1 EA Peppers Jalapeno

2 EA Limes

2 EA Lemons

4 EA Garlic Cloves

3 TSP Parsley

4 TSP Tarragon

3 TSP Cilantro

1 TSP Basil

Salt to taste

Pepper/White Ground to taste

20 EA Hog Casings

SAUSAGE RECIPE INSTRUCTIONS:

1. Combine fish scrap in food processor and pulse a few times, DO NOT PUREE.

2. Remove from bowl of processor and combine all ingredients in a large bowl over ice and fold in peppers, zest one lemon and one lime, and minced herbs.

3. Pass through sausage maker into casing and twist into 3 ounce links.

4. Roast off sausage soft but cooked through. Reserve.

NOTE: Roast off the first link before making more to ensure flavor, consistency, and seasoning are correct.

If you like this recipe check out our entire Flavored by Flame series.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

BBQ BACON MEATBALLS

BBQ Bacon Meatballs

10

Minutes Prep Time

40

Minutes Cook Time

7

Servings

INGREDIENTS

• BBQ sauce for meatballs or ranch dip and chives.

• 1 lb grass fed ground beef or 1/2 lb pork sausage sugar free for Whole30 (**or preferred ground meat

• 1 egg

• 3 Tbsp blanched almond flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp Italian seasoning blend check for Whole30 compliance

• 1/4 tsp salt

• 10 slices nitrate free bacon sugar free for Whole30

INSTRUCTIONS

1. While sauce simmers, prepare meatballs. Preheat your oven to 350 degrees and line a large baking sheet with aluminum foil. You can top the aluminum with a wire rack if desired, this keeps the rendered fat away from the meatballs.

2. Mix all ingredients, except bacon, in a large bowl with your hand to combine well (don’t overwork the meat, though)

3. Roll into 20 balls (medium size meatballs, about 1 1/2”) and place either on the aluminum lined baking sheet or on the wire rack, if using.

4. Cut the bacon slices in half so you have 20 pieces, then carefully wrap each one around a meatballs, seam side down.

5. Bake in the preheated oven on the middle rack for 20 minutes, remove from oven and use a pastry brush (I like this one) to coat meatballs in BBQ sauce (using sauce reserved for meatballs)

6. Return to oven and bake another 10 minutes. Remove, and brush another thin coating of sauce over meatballs along with pan drippings, if desired.

7. Turn on your broiler to high heat, then place meatballs back in the oven under the broiler for another 5 minutes or so, or until bacon has cooked to preference. Depending on the thickness of your bacon, it may take more or less time for it to crisp up, so watch it carefully and use your discretion.

8. Remove from oven and brush with pan drippings/sauce if desired and serve hot with the leftover BBQ sauce on the side, or ranch dip, and garnish with chives. Enjoy!

9. Makes 20 medium meatballs.

BACON WRAPPED CHORIZO STUFFED DATES

Bacon Wrapped Chorizo Stuffed Dates

10

Minutes Prep Time

35

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 cup dates (about 20 dates

• 5 ounces chorizo

• 3 1/2 slices bacon, cut in half lengthwise and then cut in thirds

  For the Spicy Red Pepper Sauce

• 2 heaping cups chopped red peppers – I used a variety of bell, mini bell, and cherry

• 3 cloves garlic, roughly chopped

• 1/2 cup chopped onion

• 1 tablespoon olive oil

• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Cut open one side of the date and remove the seed (if needed). Stuff with the chorizo, dividing it up equally among the dates (about 1/4 an ounce each). Wrap with a piece of bacon, tucking in the ends on the bottom of the date. Place on the baking sheet and bake for 20 minutes until chorizo is cooked through and bacon is golden brown.

2.  While the dates cook, make the sauce. Heat a medium-sized sauté pan over medium heat and add olive oil. Let it get hot, about 30 seconds. Add onion and garlic and sauté 2-3 minutes, stirring constantly. Add peppers and salt and pepper and sauté for another 8-10 minutes until soft. Add mixture to a blender and blend until smooth.  

4. To assemble, either cover the bottom of a plate or serving dish with the sauce or place small dollops on a plate. Pierce dates with a toothpick and place on top of the sauce. Enjoy!

BAVARIAN PRETZEL WITH BEER CHEESE

Bavarian Pretzel with Beer Cheese

75

Minutes Prep Time

15

Minutes Cook Time

10

Servings

EQUIPMENT NEEDED

• Large mixing bowl

• Measuring spoons and cups

• Stand mixer

• Spatula

• Large pot

• Saucepan

• Dish towel

PRETZEL DOUGH

• 4 ½ cups (576 grams) all-purpose flour

• 1 ½ cups hot water (100-110 degrees)

• 2 tsp salt

• 1 Tbsp brown sugar

• 1 package active dry yeast

• 4 Tbsp melted butter

WATER BATH

• 8 cups water

• ½ cup baking soda

PRETZEL TOPPINGS

• 1 egg yolk

• 1 Tbsp water

• Coarse salt

• Everything bagel seasoning

INSTRUCTIONS

1. Heat water to between 100-110° F, add to bowl of a stand mixer.

2. Add salt and brown sugar, gently stir.

3. Sprinkle package of yeast over the water and gently stir, letting stand five minutes. Yeast will be activated when it appears foamy.

4. Add flour and butter to the bowl, turn mixer on low to let dough form. Increase the speed of the mixer as dough begins to form a ball. Let the mix sit for five minutes, until the dough forms a smooth, shiny ball and all ingredients are incorporated.

5. Remove stand mixer hook from dough and toss the dough in oil, lightly.

6. Cover the bowl with a towel and let dough proof for 50-60 minutes or until the dough doubles in size.

7. Using a food scale to weigh and divide, portion the dough into 10 even balls.

8. Before you form the pretzels, add water and baking soda to a medium-sized pan. Bring to a low boil.

9. To form pretzels, prepare a baking sheet, lightly brush with oil. Lightly flour the work surface to prevent sticking. Roll out one portion of dough into a long rope, 24 inches long and about ½ inch thick.

10. Holding the ends tight, create a twist in the dough. Gently press the ends of the rope to opposite sides of the center of the dough, place on prepared baking sheet. Continue with the remaining portions of dough. Work in batches as needed.

11. Pre-heat oven to 450 degrees.

12. Place each pretzel into the now boiling pot of water and baking soda. Using a spatula, lightly move water across the top of the pretzel. Cook for 30 seconds and return to baking sheet. Continue with the remaining portions of dough.

13. Prepare an egg wash with egg yolk and water. Using a pastry brush, apply egg wash to each pretzel.

14. Sprinkle pretzels with toppings of your choice.

15. When oven is pre-heated, bake pretzels for 10-12 minutes or until pretzels are evenly brown, rotating halfway through cooking time.

16. Remove and let cool for 5 minutes before enjoying.

HONEY GARLIC GLAZED SALMON

Honey Garlic Glazed Salmon

3

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1/3 c. - honey

• 1/4 c. - soy sauce

• 2 tbsp. - lemon juice

• 1 tsp. - red pepper flakes

• 3 tbsp. - extra-virgin olive oil, divided

• 4 6-oz. salmon fillets, patted dry with a paper towel

• Kosher salt

• Freshly ground black pepper- 3 

• cloves garlic, minced - 1 

• lemon, sliced into rounds

INSTRUCTIONS

1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.

2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.

3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.

4. Garnish with sliced lemon and serve.

GARLIC HERB CHICKEN AND ZUCCHINI

Garlic Herb Chicken and Zucchini

Florida Gators assistant women’s tennis coach and former player, Lauren Embree, shares garlic herb chicken and zucchini that is super quick and works as a healthy appetizer or main dish.

Fresh zucchini and aromatic ingredients like oregano, garlic, rosemary, and thyme work together perfectly. This dish comes together in a snap and even faster when cooking with the consistent heat from natural gas.

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

• 3 tablespoons butter

• 4 garlic cloves minced

• ¼ cup freshly chopped oregano

• 1 teaspoon fresh rosemary chopped

• 1 teaspoon fresh thyme chopped

• 1 pound boneless skinless chicken thighs or breasts

• salt and pepper

• 2 medium-sized zucchini sliced

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and registers a temp of 165 degrees. Remove chicken and set aside on plate.

2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

CHICKEN SPINACH ARTICHOKE DIP WITH LAUREN EMBREE

Chicken Spinach Artichoke Dip with Lauren Embree

Create a unique chicken spinach artichoke dip that’s so tasty it scores 10 out of 10 with Florida Gators’ assistant women’s tennis coach and former player, Lauren Embree. Using coconut cream and other Paleo inspired ingredients this dip is sure to be a favorite. Cooking with the precise temperature control from natural gas is perfect for heating delicate ingredients like fresh spinach, onions and coconut cream without burning.

15

Minutes Prep Time

35

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb Chicken breasts or tenderloins

• 1 tbsp olive or avocado oil

• Salt and pepper to season chicken

• 1 tbsp organic ghee or coconut oil

• 1 medium onion chopped

• 3-4 cloves garlic finely chopped

• Sea salt

• 10 oz fresh baby spinach chopped

• 14 oz can artichoke hearts drained and chopped (check label for Whole 30 compliance)

• 2/3 cup coconut cream - the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately

• 1/2 cup homemade Whole 30 mayo or purchased paleo mayo*

• 1 tbsp lemon juice

• 3 tbsp nutritional yeast (this adds flavor)

• 1/2 tsp sea salt

• Black pepper to taste

INSTRUCTIONS

1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil

2. Place chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.

3. While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.

4. Once garlic is soft, add spinach and allow it to wilt a bit, then mix into garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.

5. In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth.

6. Chop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.

7. Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm.

GULF COAST JAMBALAYA

Gulf Coast Jambalaya

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

24 medium peeled, deveined shrimp, about ½ pound, chopped
½ pound boneless, skinless chicken thighs, diced
1 tablespoon creole seasoning
¼ cup olive oil
½ cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1½ cups long grain rice
3½ cups chicken stock
½-pound Andouille sausage, sliced
Chopped green onion for garnish

CREOLE SEASONING

2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

INSTRUCTIONS

1. Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

2. Heat the oil over in a large, heavy pot over medium heat.

3. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.

4. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

5. Stir in the rice and slowly add the broth.

6. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.

7. Stir in the shrimp and chicken mixture, and the sausage.

8. Cover and cook for 10 minutes longer.

9. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.

10. Stir in the green onion.

    DID YOU TRY THIS RECIPE?

    We would love to see your creation!

    Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

FILET WITH SCALLOPED POTATOES

Filet with Scalloped Potatoes

25

Minutes Prep Time

55

Minutes Cook Time

2

Servings

INGREDIENTS:

STEAK

• 2 Filets (2” thick)

• Coarse salt

• Black pepper

• Garlic powder

• Ghee or Butter

• 3-4 cloves of Garlic (Slightly smashed)

• 3 sprigs of fresh Rosemary

• 3 sprigs of fresh Thyme

SCALLOPED POTATOES

• 2 Russet Potatoes (Peeled and thinly sliced)

• 2 Tbsp Butter

• 2 Tbsp AP Flour

• 1.5 cups freshly grated Gruyere cheese (Plus 2 Tbsp)

• Lemon zest

• 1 cup of milk

• 1 Tsp Salt (to taste)

• Large mixing bowl with cold water

• Chopped chives to garnish

SAUTEED MUSHROOMS

• 12 oz baby Bella mushrooms (Sliced)

• 1 Tbsp butter

• 1 Tsp Worcestershire sauce

• Salt

• Pepper

GREEN SAUCE

• 4 Cloves of garlic

• 1 bunch of Parsley

• 4 sprigs of fresh thyme

• 1 tsp crushed red pepper

• 1 tbsp honey

• ⅓ cups Olive Oil

• 2-3 Tbsp Water (for desired consistency)

• 1 Tsp Salt ( to taste)

HERB COMPOUND BUTTER (Optional)

• 1 Stick Unsalted Butter (Soften)

• 1 bunch of fresh parsley

• A few springs each of Rosemary & Thyme

• Garlic Powder

• ½ Tsp coarse salt

• Fresh cracked black pepper

• Lemon zest

DIRECTIONS

1. Preheat oven to 350F

2. Make Scalloped Potatoes. Peel potatoes and thinly slice using a mandolin. Place in a large mixing bowl with cold water until ready to use.

3. In a small saucepan, add butter and minced garlic over medium heat. Cook until fragrant.

4. Add flour to the saucepan and combine to form a moist “doughy” texture. Lower the heat if burning occurs.

5. Slow add milk to the saucepan while continually whisking. Do not add the milk all at once as this will result in a lumpy roux.

6. Bring roux to a simmer and slowly add cheeses, lemon zest and salt to taste while stirring with a spatula. Once smoothly remove from heat.

7. Strain the water from the potatoes and replace with the cheese sauce. Carefully coating all the potato slices

8. Begin layering the potato slices in two-three ramekins (depending on the size of your potatoes). Pour any remaining cheese sauce over the potatoes. Finally, top the ramekins with a sprinkle of grated gruyere cheese. Cover each ramekin with foil and bake for 35-40 minutes. Remove foil and raise temperature to 425F and bake for an additional 10 minutes, or until the cheese is golden brown.

9. Make Green Sauce: In a blender, combine all the sauce ingredients and blend until smooth. If too thick, add water one tablespoon at a time until desired consistency is reached. Salt and pepper to taste. Funnel sauce in a condiment bottle and store in the fridge until ready to plate.

10. Make Compound Butter. In a small mixing bowl combine all compound butter ingredients and mix until homogeneous. Scoop butter onto a large piece of plastic wrap and roll into a tight log. Place in the fridge until thel steaks are ready to serve.

11. Cook Steak. Allow the steaks to come to room temperature. Pat the steak dry and steak liberally with salt, pepper, and garlic powder. (For the best flavor, complete this step the night before, and all the steaks to air dry on a wire baking rack in the fridge)

12. Heat a large skillet on medium-high heat, use a teaspoon of ghee in the pan to begin searing the steak. Turn after 2 minutes or once a deep brown crust forms. Check with a meat thermometer that your steak is just below your desired doneness.

13. Add smashed garlic, rosemary, thyme and butter to the pan and using a spoon begin basting the steak for 1-2 minutes until desired internal temperature is reached.

14. Remove the steaks from the skillet and rest covered with aluminum foil for 8-10 minutes.

15. While the steak rests, pour out most of the oil from the skillet, leaving about 1-2 tbsp in the skillet. Over medium heat, add the mushrooms stirring occasionally. As mushrooms begin to soften and brown, stir in worcheshire sauce. Continue cooking until mushrooms soften.

16. Plate. Slice steak into ½ inch slices. Make sure you cut against the grain. Plate mushrooms, and green sauce and serve with scalloped potatoes. Enjoy!

GROUPER EN CROUTE

Grouper En Croute

30

Minutes Prep Time

30

Minutes Cook Time

2

Servings

INGREDIENTS

GROUPER EN CROUTE

Grouper filet
Seasoned panko bread crumbs
⅓ cup Italian seasoning
⅓ cup grated cheese
¼ teaspoon salt
⅛ teaspoon pepper
2 eggs
1 cup flour
4 tablespoons olive oil

TOASTED GARBANZO, PEAR ONION & CHORIZO RAGU

8 oz. garbanzo beans
¼ cup pearl onions
⅛ cup chorizo sausage
2 tablespoons olive oil
½ tablespoon garlic
¼ teaspoon salt
⅛ teaspoon pepper

LEEK & WATERCRESS PISTOU

1 cup leeks
1 cup watercress
2 cloves garlic
¼ cup cherry tomatoes
⅔ cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese

ROASTED PURPLE FINGERLING POTATOES

Purple fingerling potatoes
⅛ cup Italian seasoning
⅛ teaspoon Cayenne pepper
¼ teaspoon paprika
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

GROUPER EN CROUTE

1. Beat egg in a shallow bowl and set aside

2. In a shallow bowl combine breading ingredients

3. One at a time dip one side of the fillet in flour, then egg, shake off excess and dip egg battered side into breading

4. Fry breaded side first into pan with hot oil

5. Flip, and sear other side

6. Leave to rest

TOASTED GARBANZO, PEARL ONION & CHORIZO RAGU

1. Add diced chorizo to pan with olive oil, render

2. Add garbanzo beans to pan, toss.

3. Add pearl onions to pan, toss

4. Add garlic, salt, pepper

5. Set aside to rest on a paper toweled plate

LEEK & WATERCRESS PISTOU

1. In a large mortar, pound the garlic with the salt to a paste.

2. Add the leeks & watercress by the handful and grind the leaves against the side of the mortar until almost smooth.

3. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated.

4. Stir in the cheese and refrigerate until ready to serve.

ROASTED PURPLE FINGERLING POTATOES

1. Preheat oven to 450 degrees F

2. Slice the potatoes to make small disks

3. Place potatoes in a large roasting pan and toss with olive oil, cayenne pepper,

   paprika, Italian season, salt, and pepper, until evenly coated. Spread out

   potatoes in a single layer.

4. Bake in preheated oven for 20 minutes, stirring occasionally. Serve

   immediately.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

HOISIN HONEY GLAZED SALMON SHAVED ASPARAGUS SALAD

Hoisin Honey Glazed Salmon with Shaved Asparagus Salad

10

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry white wine
1 teaspoon honey
1 large garlic clove, minced
1 tablespoon vegetable oil
Four 6-ounce skinless salmon fillets
Salt
Freshly ground pepper

INSTRUCTIONS

1. Preheat the oven to 450°. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.

2. In a large, ovenproof, nonstick skillet, heat the oil. Season the salmon fillets with salt and pepper. Place them in the skillet, skinned-side up, and sear over high heat until browned on the bottom, about 30 seconds. Flip the fillets and spoon half of the hoisin glaze over them.

3. Transfer the skillet to the top rack of the oven and roast the salmon for 3 minutes. Spoon the remaining hoisin glaze over the fillets and roast for another 3 minutes. Baste the fillets with the glaze in the pan and roast until just cooked through, about 2 minutes longer.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

GRILLED GROUND TURKEY BURGERS

Grilled Ground Turkey Burgers

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1½ pounds ground turkey
⅓ cup finely chopped basil
⅓ cup finely chopped scallions
⅓ cup finely chopped parsley
⅓ cup mayonnaise
1 tablespoon minced anchovy
4 hamburger buns, split and toasted
Mayonnaise, sliced red onion and baby greens, for serving
Kosher salt
Pepper

INSTRUCTIONS

1. In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, ½ teaspoon of pepper and the 1⅓ cup of mayonnaise.

2. Using 2 lids from 1-quart takeout containers, press one fourth of the turkey mixture into 4 perfect patties.

3. Transfer to a plate.

4. Repeat to form the remaining patties.

5. Light a grill or preheat a grill pan.

6. Season the patties lightly with salt and pepper.

7. Grill over moderately high heat, turning once, until cooked through, about 8

8. minutes.

9. Transfer the burgers to the buns, top with mayonnaise, onion and greens and

10. Serve.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

PAELLA

Paella

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

1⁄2 teaspoon saffron
4 cups chicken stock
1⁄2 pound grouper
1⁄2 pound squid, tentacles and tubes
1 pound boneless chicken breast
3⁄4 pound boneless pork loin
1⁄2 cup Spanish extra virgin olive oil
1 large Spanish onion, chopped into eighths
1 large green pepper chopped into eighths
2 medium tomatoes, chopped
2 garlic cloves, minced
All purpose seasoning
8 mussels
12 scallops, 10–20-count
8 littleneck clams
3⁄4 pound shrimp, 36–40-count
1⁄2 tablespoon salt
1 whole bay leaf
2 cups white long-grain rice
¼ cup dry white wine
1⁄2 cup small green peas, cooked
2 roasted red peppers, cut into strips

INSTRUCTIONS

1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve. Keep warm until use.

2. Cut the grouper into 4 equal pieces. Cut the squid into ¾"-wide tubes. Cut the chicken and pork into approximately 1" pieces.

3. In a large paella pan or large ovenproof casserole, heat 1⁄2 cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.

4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.

5. Add all of the seafood and sauté for 1 minute.

6. Add chicken stock, salt, bay leaf and rice; stir well.

7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.

8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.